Easy Mexican Corn Salad
A vibrant and refreshing corn salad packed with veggies, lime, and flavor, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 4 cups fresh corn kernels (or two 15-ounce cans of corn)
- 1 cup cherry tomatoes, halved
- 1 bell pepper (red or yellow), diced
- 1 small red onion, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- 1 lime, juiced
- 1 teaspoon chili powder (optional)
- Salt and pepper to taste
Instructions
- Prepare the Corn: If you’re using fresh corn, boil the corn cobs for 5-7 minutes until tender. Let them cool off, and then cut the kernels off the cob. If you’re using canned corn, simply drain it and rinse.
- Mix the Ingredients: In a large bowl, combine the corn kernels, cherry tomatoes, bell pepper, red onion, and cilantro.
- Add the Dressing: Squeeze the juice of one lime over the salad. Sprinkle in the chili powder, salt, and pepper, and mix everything well to ensure the flavors meld together.
- Add Avocado: Just before serving, gently fold in the diced avocado to keep it fresh and intact.
- Serve and Enjoy: Taste and adjust the seasoning as necessary. Serve this colorful salad immediately, or let it chill in the fridge for about 30 minutes to enhance the flavors.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Add avocado just before serving for best texture.
Find it online: https://www.cookiva.net/easy-mexican-corn-salad/